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Sweet, chewy dates stuffed with a mix of tangy chevre and fresh herbs, and topped with crunchy pecans. My Stuffed Dates with Cheese and Herbs is crazy-easy, no-cook holiday appetizer! So simple! SO good!
Holiday Appetizers for Busy Cooks – Stuffed Dates With Cheese And Herbs
Sometimes, even people who love to cook are too busy to do it.
That was me in early December, the day before my quilt guild Christmas potluck. Between the bustle of gift procurement, holiday decorating, and making plans to host our own Christmas party, the annual guild potluck kind of slipped off my radar.
When an alert from my online calendar reminded me about the party, I only had hours to come up with a potluck dish. There was literally no time to cook.
Could I have just picked up something from the store? Sure.
But my Cranberry Mustard Meatballs were a big hit last year, and I wanted to bring something that would be just as popular. Also, with our own holiday gathering just around the corner, I thought this would be a good opportunity to audition a dish for my party as well.
I dug through the pantry and fridge, pulled out some ingredients, and got to work. Twenty minutes later, I was ready to go with twenty-four lovely appetizers.
My personal taste test said they were utterly delicious and the empty platter that came home from the potluck confirmed it. Even though I tripled the recipe for our home Christmas party, the result was the same – empty platters and loads of compliments.
And without so much as turning on the stove or preheating the oven!
What I Love About Stuffed Dates with Cheese And Herbs
Topping the list of what I love – make that adore – about these appetizers is the taste. Divine is not too strong a word to use here, because they really are heavenly.
Tangy goat cheese with lots of fresh, bright flavored herbs and a subtle bite of minced shallot are a perfect flavor foil for the sweet and chewy medjool dates. Topping each one with a whole pecan adds a touch of savory and a wonderful crunch to each delicious bite. They’re just SO good!
The fact that they’re so easy to make is icing on the cake, and actually kind of amazing.
There is literally no cooking here! A little chopping, mixing, and stuffing is all it takes. In just minutes, you’ll have a plate of appetizers that any caterer would be proud to serve.
How often does that happen? (Answer: hardly ever.)
And because they’re so easy to make, this is a recipe you can hand off to a willing helper who might not have a lot of experience in the kitchen. (Looking at you, Mr. Chairman.) That can be a lifesaver when you’re hosting a big party.
But if it’s all on you, you can make the stuffed dates the day before and store them covered in the fridge until guests arrive.
Especially during the holidays, dishes that can be made ahead rank very high on my list of favorites.
Stuffed Dates with Cheese And Herbs – Ingredients
Apart from salt and pepper, you only need 6 ingredients to make Stuffed Dates with Cheese and Herbs. But it’s important that you choose the right six ingredients. Let’s dive in a little deeper….
Medjool Dates
Medjools are the best dates for this recipe. Many stores carry medjool dates these days. You can also find large packages of them at Costco. Medjools a little more expensive than some date varieties, but definitely worth it.
Because not only do they taste terrific, they’re extra-large. That’s important because you’re going to stuff a date, you need one that’s big enough to hold a good amount of filling.
It’s also important that your dates are fresh. Make sure the dates you buy are soft but chewy, and not dried out. Oh, and be sure you buy pitted dates. It’s a real time saver.
Cheese
Goat cheese, also known as chevre, is the best cheese for this recipe. It’s soft, creamy, and slightly tangy. However, the flavor is mild so it doesn’t overpower the herbs.
Herbs
Thyme and rosemary are my herbs of choice for this recipe. I really think it’s the perfect combination. But you could also try other fresh herbs, such as oregano, parsley, cilantro, chives, or finely minced basil.
Shallots
Shallots are a milder tasting member of the onion family. They bring in just a little bit of bite, and add another level of flavor to this recipe. In a pinch, you could substitute minced green onion, but I’d use the part of the stalk that’s pale green rather than pure white. Stay away from regular onions for this recipe, the flavor would be too strong.
Pecans
Each appetizer is topped with a pecan, and it’s surprising how much they bring to the party. That little added crunch is a savory and satisfying little surprise. Whole pecans are the way to go here, not chopped. Make sure the pecans are fresh and crunchy. You could substitute walnuts, but I really prefer the pecans.
Making Stuffed Dates with Cheese and Herbs
Because these yummy appetizers are so crazy simple to make, this will be a very short section.
Basically, you’ll put the cheese, minced herbs, minced shallots, and seasonings together in a bowl. Then, you’ll mash everything together with the fork to make sure the ingredients are evenly distributed.
Next, you’ll place a teaspoon or two of the cheese filling inside the pocket where the pit used to be. A good ratio of filling to date is important, so don’t be afraid mound a little extra on top. Finally, top each stuffed date with a whole pecan, pushing the nut partway into the filling.
That’s all there is to it!
These Stuffed Dates with Cheese and Herbs are one of those rare, unicorn recipes that can be ready in a flash and still taste incredible. Give them a try this week, your guests will thank you!
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Holiday Appetizers: Stuffed Dates with Cheese and Herbs
- Yield: Makes approximately 20 appetizers 1x
Ingredients
- 4 oz plain goat cheese (also known as chevre)
- 2 tsp fine minced fresh rosemary
- 2 tsp fine minced fresh thyme
- 2 tsp minced shallot
- ½ tsp fresh ground pepper
- ½ tsp kosher salt
- 9 oz Medjool dates, pitted (about 20–24 dates)
- 20–24 whole pecans
Instructions
- Place the plain goat cheese, minced rosemary, thyme, shallots, salt and pepper in a small bowl. Use the back of a fork to mash the herbs, shallots, and spices into the cheese, mixing until the ingredients are evenly distributed throughout.
- Gently pinch the dates to open the little center pocket left when the pit was removed. Spoon a couple of teaspoons of cheese mixture into the pocket, mounding the cheese if necessary.
- Top each stuffed date with a pecan, pushing the nut partway into the filling.
- Place stuffed dates on a platter and serve immediately, or cover with plastic wrap and store in refrigerator until ready to enjoy. For best flavor and appearance, serve within 24 hours.
